Crisp spinach tart with squash wedges

Crisp spinach tart with squash wedges

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(5 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal645
  • fat34g
  • saturates10g
  • carbs64g
  • sugars17g
  • fibre6g
  • protein24g
  • salt2.78g
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  • 3 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 200g frozen leaf spinach, defrosted, squeezed dry and chopped



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ a 145g tub fresh basil pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 1 butternut squash, peeled and cut into wedges
  • ½ a 240g pack SunBlush tomatoes in oil, roughly chopped
  • 270g pack filo pastry
  • knob of butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.

  2. Heat oven to 180C/160C fan/gas 4. Toss the squash in a little of the tomato oil, spread out on a baking sheet and roast for 15 mins. Unwrap the pastry and cover with a just-damp piece of kitchen paper. Mix the butter with 2 tbsp tomato oil.

  3. Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin. Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins more alongside the squash until the tart is set and the squash is cooked through.

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Comments, questions and tips

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12th Jan, 2012
A little disappointed with this recipe. It is the first spinach tart recipe I have used as I wanted to try something vegetarian and had some spinach in the fridge. It was a little bit bland and needed something extra but i'm not sure what-maybe some pine nuts as suggested in other recipes. However the filo pastry was very crunchy and was a nice change from shortcrust pastry but it was expensive to buy. I tried the roasted squash wedges which tasted ok but I think would have been better with spiced potato wedges. Will try another recipe next time.
17th Sep, 2011
Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.
17th Aug, 2011
this is extremely easy to make and tastes delicious. the first time i made it with cottage cheese as i couldn't get any ricotta, but it still tasted really good. i've since made it with ricotta and it was probably slightly nicer, though both were good. it was really light and even slightly picky eaters loved it when i made it for them. the wedges were ok.
5th Jan, 2011
Absolutely delicious, incredibly easy to make. Loved by a vege friend and family of meat eaters! Just about to make it again. Lovely with jkt spud and salad.
21st Dec, 2010
This is really nice, very simple. I used quark instead of ricotta to make it lower in calories.
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